Diana’s Oopsie Roll Cake


When Diana shared this cake recipe with me that she fashioned from oopsie rolls, a delicious filling and my glaze recipe, I almost fell out of my chair.

I have a jelly roll pan, but I tend to use it to make other things… not gorgeous jelly roll nomfiness. Now I realize there was an entire portion of my life missing.

Some thoughts:

  • For this recipe, Diana uses a 10 x 13″ pan (jelly roll pans differ from normal cookie sheets in that jelly roll pans have sides).
  • Diana used a Splenda Quickpack, but you can use any sweetener to taste. A Splenda Quickpack is equivalent to 1 cup sugar equivalent, so you can use 1/2 cup of whatever zips your bip.
  • If the chocolate coating hardens, no worries; gently reheat in the microwave or on the stove in a double boiler.
  • If your cake breaks, don’t cry; simply cut the sheet into equal-width sheets and stack, using the frosting between each layer.
  • I don’t have nutritional information run for this recipe, but considering there are 16 servings, I’d guess 1-2 net carbs per serving as a cake roll.
  • If you use a scoop of flavored protein powder, you can omit the vanilla extract.
  • You can also dust your tea towel with protein powder in lieu of powdered sweetener or cinnamon.
  • Need help with the rolling technique? Start at the 11:40 mark to keep the cake moist (and then the 15:14 minute mark for the actual rolling) on this video for the rolling technique… http://www.joyofbaking.com/ChocolateSpongeCake.html

 

Click to enlarge. Don’t drool in the keyboard.

Diana’s Oopsie Roll Cake

Oopsie batter:
8 eggs, separated
8 oz. cream cheese
1 tsp vanilla extract
1/8 tsp cream of tartar
1/2 packet Splenda Quick Pack   * I used Stevia Blend, about 6 packets, or use a sweetener of  your choice
1 scoop protein powder (I used Designer Whey)
1 tbsp Thick’nThin/Not Sugar  or omit if you don’t have this
dash Salt

Filling:
6 oz. cream cheese   (You can also use 4 oz Ricotta cheese and 2 oz of Cream cheese)
1 tsp vanilla Extract, or use any sf syrup to give more flavor
1/2 Splenda Quick Pack  (* or 1/2 cup sugar equivalent substitute)
3/4 cup heavy whipping cream

For the cake, whip the whites with cream of tartar until stiff peaks form, about 5 minutes. In a separate bowl, combine cream cheese with egg yolks, vanilla extract, protein powder, sweetener and salt.

Gently fold the whites into the yolk mixture until combined. Spread the oopsie batter evenly (this batter doesn’t level out–it retains its shape, so if you leave it lump and bumpy, it’s going to stay lumpy and bumpy) on the sheet cake covered with parchment paper (don’t worry about greasing the pan or the parchment) and bake in a 300 degree oven for 30 minutes. Let cool 15 minutes with a damp dish towel on top to keep cake from drying out. Gently roll in a tea-towel sprinkled with cinnamon or any other sugar free powder and leave rolled in the towel for 20 minutes.

Unroll the cake. It may look like it’s breaking but it will be fine. Spread the filling leaving about 1/4 inch space around. Roll up.  Prepare Chocolate glaze and allow to cool before pouring on top of cake roll.  The glaze will firm up nicely. Put in the refrigerator to chill for at least an hour.

You can use powered Erythitol to put on a tea towel to roll the cake.  (Diana says: I used Cinnamon powder to help keep from sticking, but you can any other sugar free powder).

Whip the heavy whipping cream until soft peaks.  Beat the softened cream cheese until creamy and add to the whipped cream, and blend together in the mixer.  Add sweetener and liquid sugar free syrup or vanilla extract to taste for flavor and chill in the refrigerator until you need it.

Coat with glaze (below).

Your Lighter Side Chocolate Glaze
2 Lindt 80% dark chocolate squares (buy in candy bar)
1 Tbsp davincis vanilla sugar free syrup
2 small packets Splenda
2 Tbsp heavy whipping cream
2 Tbsp butter

 Makes 16 servings.

Print Friendly

Comments

  1. OMG!!!! I found my Easter dessert!!!

  2. Looks delish! How do you make the batter? I think this step was omitted in the instructions.

    • D’oh! I thought I edited more closely. I apologize. I have made changes. Thank you so much, Helga!

  3. I am assuming you fold the egg whites into the egg yolk mixture? :)
    Looks delish! I need a to plan a party so I have an excuse to make this!

  4. Sheila K says:

    “For the cake, whip the whites with cream of tartar ” – what cream of tartar? I don’t see that in the ingredients…

  5. Christina says:

    I might be blind … are there instructions for putting together the Oopsie batter and I’m not seeing it?

  6. I can’t wait to make this! Have been looking for a decent low-carb cake. I’m a little confused about the rolling part though. Do I literally roll the cake in a teatowel for 20 minutes? Sounds like it could get furry! Thanks :)

    • Hi, Allyce! You want to roll the cake up and then let it cool that way. That way you don’t have to break the cake once it cools.

  7. I have to know, can you freeze this so the deliciousness of it lasts a long time if you’re the only one eating it?

  8. Hi Sherril,
    I would think you could freeze this. I would allow it to chill in the fridge first to let the chocolate glaze harden some. Then put it in a freezer proof container. I had mine in the fridge for a week and it was still delicious.

    Also, I bet that would make a great ice cream cake!!!

    • Jeanette says:

      Diana, you’re making me drool! I made mine for the first time yesterday, filling in with coconut cream, and it is PERFECT! I love love love it!

      Coconut Cream Filing/Icing:
      1 can of Nestle table cream
      8 oz cream cheese
      ¼ cup of Xylitol (Ideal)
      1 teaspoon coconut flavor
      1.5 teaspoon vanilla extract
      ¾ cup unsweetened coconut
      ½ cup sugar free vanilla syrup
      ¼ cup melted coconut oil
      Cook on stove top until all are well incorporated. Cool before filling/icing the cake. This is cream colored, not white because of the table cream.

  9. Cindy Gooch says:

    More on the rolling-the-cake thing…I’ve never done this…So do you roll the tea towel INTO the cake (WITH the cake), or just AROUND the cake? I’m gonna try this for Easter, too!

    • Hi there! You’ll cool the cake in the pan on a wire rack for 5 minutes and then turn it out onto a kitchen towel dusted with 1 tablespoon sugar free confectioners’ sweetener (you can powder any not-too-concentrated sweetener for this). Roll up cake in the towel jelly-roll style, starting with a short side and then you’ll cool completely on a wire rack. Unroll to fill and you’re good to go!

  10. Jeanette says:

    I’m totally making this with coconut cream icing/filling for Easter! Getting out jelly roll pan now!

    YUM!

  11. Sharon Palmer-Brownstein says:

    Jamie, there seems to be a step missing from this recipe. After looking over the regular oopsie roll recipe, the step missing is to fold the egg white batter into the cake batter. Also, do we need to use a non-stick spray on the parchment paper so the cake can come off of it more easily? Please let me know, as I would like to try my hand at this recipe over the weekend. Thanks so much!

    • Hi there! I made some edits over the last 24 hours that your instructions might not reflect. I am making the cake now, so I can answer two things here, too. You don’t need to grease the parchment, and you definitely want to fold the whites and the yolk mixture together until fairly well incorporated.

      • I MADE THIS CAKE LAST NIGHT. I FOLLOWED THE INSTRUCTIONS AND WAS WONDERING WHY THE CAKE BATTER HAD NO INSTRUCTIONS. I WISH I HAD THE UPDATED RECIPE. I KNEW THE CAKE DID NOT LOOK RIGHT. GOOD THING I MADE A “BACKUP” DESSERT FOR EASTER.

        • Denna– The recipe changes shouldn’t have really affected the outcome much. I only really added how to roll the cake and to make sure to fold the yolk batter with the whites prior to adding to the pan. If that was enough for a bummer dessert, I am really sorry. I didn’t realize a part was missing right away.

          I made the cake today and one thing I didn’t realize until making it is that the batter doesn’t even out in the pan, so it is of utmost importance to spread the batter flat and even prior to baking. What went wrong with yours? I need to know so I can ensure it doesn’t happen to anyone else! I am glad you had a backup!

  12. Jeanette says:

    When I made mine, and it came out perfectly, I did not use protein powder, I just stuck to the tried and true oopsie recipe. I added 1/4 c of splenda instead of 1/2 cup.

    I did make mine as even as possible in the pan. I will totally make this again! I did have to use the parchment paper (when I make oopsies in my muffin top pan I use spray).

    I rolled mine in a hand towel I lightly coated with powdered Ideal. I love love love this recipe! Did I mention that I love this recipe?

    • I am so happy you liked Diana’s recipe! I was surprised how un oopsie roll-like it is. This is my new favorite cake!

  13. Oh my goodness!! This is totally amazing. Thank you for all the fabulous recipes. You are awesome!!!!!!! sheatina

  14. Cindy Gooch says:

    Made this Sat night for Easter Sun dinner. Turned out great & was a big hit. I didn’t notice until time to make it that my jelly roll pan is CONSIDERABLY larger than 10 x 13, so I used a cake pan that was 9 x 13. It works, even thought it looked really thick & I was worried it wouldn’t roll. It did! I got the exact kind of Lindt chocolate, but it didn’t seem to be quite as dark a glaze as the picture, nor did it cover the whole thing, but no one had seen the photo, so they didn’t know. :-) Thanks! This worked out really well!

    • I have three jelly roll pans, and I always assume the biggest one is the right one! lol. I am glad that your dessert still came out delicious! Score 1 for your ingenuity and happy diners!

  15. Hi Ladies, I totally forgot to mention what size pan I used. I believe it was a 12x18x2. It’s the kind you make a Texas sheet cake with.
    I’m sure if you cut the recipe back you could use a 13×9 pan. This recipe is very versatile, so feel free to experiment.

  16. Badgette says:

    I made this tonight and couldn’t believe how yummy it turned out! Thank you for the new favorite dessert recipe :) I made a sf milk chocolate drizzle instead and added strawberries on the side.

    • I am so glad you liked the recipe! Diana is awesomeness, and this recipe is no exception. Thank you for taking the time to send a woohoo!

  17. Hi. I am new to low carb living. I am sooooo happy that I don’t have to give up chocolate! I just saw this recipe today and would love to try and make this! Did I miss the carb count per serving? I didn’t see it anywhere. I would love to know. Thanks for posting so many delish recipes!

    • Your Lighter Side says:

      Hi! there’s no information? Well, nerds. Let me look and see if I have it anywhere else or if it’s hidden. She might not have run the numbers.

  18. This is now an Easter holiday tradition at our house. Made 2 this year – big hit! Again! :-)

  19. I’m so glad that you all love this cake, for those who made it! I know it does seem intimidating, but this was my first try at it too and I was so happy it came out for me. I noticed that if you bake the batter until it’s a golden brown, not light brown, it rolls a lot better.
    Also, I froze mine because I had no room in my parents refrigerator and it was like an ice cream cake. You do have to thaw it for about 15 minutes to be able to cut it.
    One more thing, I mentioned to Jamie, that her chocolate glaze whips up into a great frosting without adding a sf confectioner sugar. Just put the melted chocolate in the refrigerator until completely cool and semi firm, then whip it up. It’s frostable and it’s delicious!!

    Jeanette, your coconut recipe sounds amazing! I am going to definately try that!!
    Cindy, it does make a big cake, but I’m glad it worked out for you using the 9×13 pan. :)

    I’m sorry my instructions were not very clear. Please know it is no reflection on Jamie. I was in such a hurry to post this delicious dessert that I didn’t proof read the recipe first. But thank you for your patience and a big Thank you to Jamie for fixing it up for me!! :)

  20. Holy God woman! This looks amazing!!!! I think I might love you…

  21. HI, i tried this, I also made one like an ice cream cake. for the filling i used whip topping blended with a few drops of sweetener and strawberry diet jello. OMG, they both turned out delllllish!! TY TY TY again for great and inspiring recipes.

  22. This looks delicious! Thinking it may be my Mother’s Day dessert. Considering making it a tirimisu oopsie roll cake! Add some coffee flavoring to the roll (thinking of dissolving some instant coffee in with the egg yolk mixture and make the filling with mascarpone cheese. Yummmmmm!

  23. You rock, Diana, and the onus is always on me to double and triple check work I publish. Its not your fault in any way. Thank you so much for sharing your terrific tips and delicious dishes! You are the rockingest!

  24. That sounds seriously yummy!

  25. Can I be your mom, too? :D

Trackbacks

  1. [...] If you don’t do grains, it’s a win-win-win, since this sponge cake is fashioned from Diana’s amazing oopsie sponge cake recipe. [...]

Leave a Reply